| 1 |
Spread dry watermelon seeds on a cookie sheet and roast in a 300 F oven for ten to twelve mintues, or until golden brown and crisp. Stir occasionally to keep seeds from burning. |
| 2 |
When seeds have cooled, grind them to a fine meal in a hand grinder. |
| 3 |
Pour seed meal into a sieve with a fine mesh, and place the sieve over a large bowl. Pour the boiling water over the meal until most of the seed meal is washed from the hull. Save the liquid to pour on the beans. |
| 4 |
Wash and sort beans and put them in a saucepan or bean pot. Add the liquid from the seed meal and cover and simmer for three hours, or until beans are tender. Stir occasionally and add hot water as needed. (The beans can also be pressure cooked for forty-five minutes at fifteen pounds presure.) |
| 5 |
This recipe was used during times of famine when drippings and meat were scarce. The watermelon seeds lend a nutty flavor to the beans. |
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